BEET GREENS VEGETABLE SOUP
Steps:
- In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often.
- Add the beet greens and carrot and continue cooking for another couple of minutes, stirring occasionally.
- Add the potatoes, seasoning, about 4 cups water (you can add more later) and stir. Cover, bring to the boil, then lower the heat to a simmer and cook for approximately 25-30 minutes. Add the parsley and dill 20 minutes into the cooking.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 5 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 1 g, Sugar 2 g, Calories 83 kcal
BEET GREENS VEGETABLE SOUP RECIPE
Beet Greens Soup, a simple vegetable soup with beets, carrots, and white beans and mixed with leafy beet greens. A tasty soup recipe to reduce food waste!
Provided by Kristina Todini, RDN
Categories Soups + Stews
Time 45m
Number Of Ingredients 11
Steps:
- Prepare beet tops: Cut beetroot from the stem. Cut the beet greens from the stems and place in a colander or bowl to wash, rinse well to remove excess dirt, then set aside to dry.
- Prepare and simmer soup: To a large soup pot over medium heat, add oil. After oil is heated, add diced onion, celery slices, and sliced carrots to the pot and cook until onions and celery start to soften and carrots begin to brown, about 5 minutes. Add minced garlic and cook 2 minutes more, until it begins to brown and become fragrant. Add bay leaves and vegetable broth, white beans, and a pinch of salt and pepper and increase heat to high and bring to a boil, then reduce heat to a simmer and cook for 30 minutes.
- Serve soup: When soup has cooked for 30 minutes, remove from heat and stir in beet greens. Add red pepper flakes and more salt and pepper to taste.
- Slow cooker instructions: Add the oil, onion, celery, carrots, white beans, bay leaves, broth, and salt and pepper to the pot. Cook on medium for 1 hour, then stir in beet leaves and season to taste before serving.
- Pressure cooker instructions: Add the oil, onion, celery, and carrots to the pot and, using sauté setting, cook until vegetables begin to soften. Then add the beans, bay leaves, broth, salt, and pepper, and cook on the high pressure soup setting for 10 minutes. Remove lid carefully, stir in the beet greens, and season before serving.
Nutrition Facts : ServingSize 1 serving, Calories 83 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 1917 mg, Fiber 2 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 3 g
ROASTED BEET, CRAB AND VEGETABLE SOUP
We were hungry for something different one night and created this hearty soup recipe using veggies grown in our garden and ingredients readily found in our pantry. Vegetables may be substituted to your own liking. Serve with toasted French bread to complete the meal.
Provided by Lyndal Khaw Nichols
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place beets into a 9x13 inch baking dish. Drizzle with 2 tablespoons olive oil and lemon juice. Season with salt and pepper to taste.
- Cook beets in preheated oven, turning occasionally, until fork tender, about 45 minutes. Remove from oven, cool, peel, and cut into 1/2 inch pieces.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the onion, garlic, celery, and mushrooms; cook and stir until the onion becomes transparent, about 5 minutes. Pour in the chicken broth, and heat 5 minutes. Add the lima beans and mixed vegetables; bring soup to a boil over high heat. Reduce heat to medium-low, and stir in the tomatoes, peas, beets, and crab meat. Season with thyme, hot sauce, salt, and pepper, to taste. Simmer 10 minutes more, and turn off the heat. Just before serving, stir in 2 teaspoons lemon juice.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 37.7 g, Cholesterol 10.9 mg, Fat 10.3 g, Fiber 8.7 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 1452.8 mg, Sugar 13.7 g
BEAUTIFUL SOUP (VEGETABLE SOUP WITH BEETS, DILL AND ORANGE ZEST)
This is a sweet and buttery tomato-onion soup that evolved, many years ago, toward a kind of borscht, but stopped short. Borscht tastes too earthy for my palate. Tomatoes and orange keep the flavor a bit brighter and more acidic. The name comes from the colors: orange carrots, carnelian tomatoes, magenta beets. I serve it at home, at least twice each winter, with snow-white dollops of sour cream floating on top. It looks wonderful, tastes good, and is very healthful. And without my needing to say a word about mincing or dicing, it teaches my children about the satisfaction of a job well done.
Provided by Celia Barbour
Categories dinner, soups and stews, appetizer, main course, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
- Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
- Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 1537 milligrams, Sugar 17 grams, TransFat 0 grams
BEET AND GINGER SOUP
This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat. I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.
Provided by Nigella Lawson
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.
- Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1115 milligrams, Sugar 16 grams
More about "beet and vegetable soup recipes"
BEST BEET VEGETABLE SOUP RECIPE - HOW TO MAKE BEET …
From food52.com
Reviews 1Servings 4Cuisine AmericanCategory Entree
BEET SOUP (SMOOTH AND VELVETY) | DOWNSHIFTOLOGY
From downshiftology.com
POLISH BEET SOUP RECIPE (BARSZCZ CZYSTY CZERWONY)
From thespruceeats.com
RUSTIC VEGETABLE-BEET SOUP - AUNT NELLIE'S
From auntnellies.com
BEET SOUP RECIPE - UKRAINIAN BORSCHT | THE FOOD BLOG
From thefoodblog.net
10 BEST VEGETABLE BEET SOUP RECIPES | YUMMLY
From yummly.com
25 BEST BEET RECIPES | WHAT TO MAKE WITH BEETS - FOOD COM
From foodnetwork.com
Author By
CREAMY WHITE BEAN SOUP WITH SAGE GREMOLATA RECIPE
From simplyrecipes.com
OUR 11 BEST, MOST POPULAR SOUP RECIPES OF ALL TIME, RANKED
From food52.com
HOW TO MAKE BEEF AND VEGETABLE SOUP AND MORE - CHICAGO SUN …
From chicago.suntimes.com
ROASTED BEET AND MIXED VEGETABLE SOUP RECIPE BY LAUREN HARDY
From honestcooking.com
TOP 42 CANNED BEETS SOUP RECIPE RECIPES
From laurent490.dixiesewing.com
HOW TO COOK CABBAGE, AND THE DIFFERENT TYPES YOU CAN USE
From tasteofhome.com
BELL PEPPER SOUP - VEGETABLE RECIPES
From vegetablerecipes.com
BEEF ENCHILADA CASSEROLE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
BEET AND CABBAGE BORSCHT SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY HAMBURGER SOUP | CHEF DENNIS
From askchefdennis.com
BORSCHT RECIPE (BEET SOUP) - SPEND WITH PENNIES
From spendwithpennies.com
CREAMY ROASTED BEET SOUP (VEGAN) - CROWDED KITCHEN
From crowdedkitchen.com
INSTANT POT VEGETABLE BEEF SOUP - JUGGLING ACT MAMA
From jugglingactmama.com
HEALING LENTIL BEET SOUP | FEASTING AT HOME
From feastingathome.com
EASY INSTANT POT VEGETABLE BEEF SOUP
From shop.oostemafarmstead.com
THIS WINTER, TRY THESE AYURVEDIC SOUP RECIPES WHICH ARE SIMPLE AND ...
From freepressjournal.in
8 COMFORTING SOUP AND STEW RECIPES | LEITE'S CULINARIA
From leitesculinaria.com
TOP 45 CANNED BEETS SOUP RECIPE RECIPES
From alhikmahfm.dixiesewing.com
10 LOW-CARB SOUP RECIPES PERFECT FOR COZY WINTER MEALS
From cleanplates.com
BEET, LENTIL AND VEGETABLE SOUP | LISA'S KITCHEN | VEGETARIAN …
From foodandspice.com
WINTER SALAD RECIPES THAT LET COLD-WEATHER PRODUCE SHINE
From foodandwine.com
JARS OF RAO'S SOUP RECALLED FOR CONTAINING THE WRONG SOUP
From foodandwine.com
CLEAN-OUT-THE-FRIDGE VEGETABLE SOUP RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love